Normally, Ted is the fan of most fish recipes. I am on the other hand more picky as I do not always like when there is a strong fishy taste. This recipe I am in love with….we will have this again. I made spiralized fried potato and lima beans with this and it was lovely meal.Prep Time: 5 minutes Cook Time: 12-15 minutes Yields: 5-6 servings
1/2 cup sun-dried tomatoes
3 Tlbs. Pine nuts
1/4 tsp salt
1/4 cup finely shredded Parmesan cheese
2 Tlbs. Japanese style Panko bread crumbs
1 Large salmon file enough for 5-6 servings
Preheat oven to 425 degrees F.
In a food processor combine tomatoes, pine nuts, salt and cheese. Blend until you get a fine mixture then stir in the bread crumbs.
Spray a baking sheet with non-stick spray or cover with foil.
Coat the top of the salmon with olive oil and place skin side down on baking sheet. Using your hands pat down the sun-dried tomato mixture on top of the salmon. Bake for approximately 10-12 minutes. Remove from the oven and squeeze lemon over the top.
Slice into 5-6 equal portions.